Creamy Chicken Feta Breakfast Bake |

Name: Creamy Chicken Feta Breakfast Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 284 ml tin mushrooms, pieces and stems, drained well; 1/2 large red pepper, coarsely chopped; 1 green onion, white and green parts, finely chopped; 1/2 cup crumbled feta, plus more if you like; 3 eggs; 1/2 cup coconut milk; 1 tsp chicken seasoning; 2 leftover BBQ chicken thighs, cooked and chopped into bite sized pieces; Freshly ground black pepper, to taste; Non-stick cooking spray, for the baking dish

Description

This easy chicken feta breakfast bake combines leftover BBQ chicken, mushrooms, red pepper, eggs and feta for a savoury breakfast or brunch that’s simple, filling and easy to make ahead.

Ingredients

Units Scale

1 284 ml tin mushrooms, pieces and stems, drained well
1/2 large red pepper, coarsely chopped
1 green onion, white and green parts, finely chopped
1/2 cup crumbled feta, plus more if you like
3 eggs
1/2 cup coconut milk
1 tsp chicken seasoning
2 leftover BBQ chicken thighs, cooked and chopped into bite sized pieces
Freshly ground black pepper, to taste
Non-stick cooking spray, for the baking dish

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Instructions

Preheat the oven to 375⁰F (190⁰C). Lightly spray a medium baking dish with non stick cooking spray. An 8 inch square or similar sized dish works well. If you’re using smaller single serving dishes, divide the ingredients between them.
Drain the 1 284 ml tin mushrooms, pieces and stems really well. This is worth doing because extra liquid can make the casserole watery. Add the mushrooms to the prepared baking dish along with the 1/2 large red pepper, 1 green onion, and 2 leftover BBQ chicken thighs, chopped into bite sized pieces.
In a bowl, whisk together the 3 eggs, 1/2 cup coconut milk, and 1 tsp chicken seasoning. Add freshly ground black pepper, to taste. I’d go a little easy on the salt, since the feta and BBQ chicken can already bring plenty.
Pour the egg mixture evenly over the mushrooms, red pepper, green onion and chicken. Sprinkle 1/2 cup crumbled feta over the top, or add a little more if you’re a big feta fan. Use the back of a spoon to gently press some of the feta down into the egg mixture so you get little pockets of it throughout.
Bake for 35 to 45 minutes, or until the centre is firmly set and the top is lightly browned. If you’re using smaller single serving dishes, start checking around 25 to 30 minutes because they’ll cook faster.
Let the casserole rest for about 5 minutes before slicing and serving. The centre should be set, not wet or jiggly.

Notes

Own creation, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes